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Curried Chicken Turnovers

  • Prep 15 min
  • Total 40 min
  • Ingredients 6
  • Servings 14

Enjoy your dinner with curried chicken turnover made with Pillsbury® refrigerated pie crusts - perfect for Asian cuisine that can be ready in 40 minutes. MORE+ LESS-

Ingredients

1/3
cup raisins
1/3
cup sour cream
1/4
cup mango chutney
1 1/4
teaspoons curry powder
1
(5-oz.) can chunk chicken in water, drained
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

Hide Images
  • 1
    Heat oven to 400°F. In medium bowl, combine all ingredients except pie crusts; mix well.
  • 2
    Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 3 1/2-inch round cutter, cut 14 rounds from crusts.
  • 3
    Place about 1 tablespoon chicken mixture in center of each dough round. Brush edge of each round with water. Fold in half over filling; press edges with fork to seal. Place on ungreased cookie sheet.
  • 4
    Bake at 400°F. for 18 to 23 minutes or until light golden brown. Serve warm.

Expert Tips

  • To make an easy dipping sauce for the chicken turnovers, mix 2/3 cup sour cream with 1/3 cup prepared mango chutney. Top it off with a dash of curry powder or chopped fresh cilantro.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
105
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
90mg
4%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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